"Todd" > wrote in message
...
> On 06/21/2013 08:06 PM, pavane wrote:
>>
>>
>> "Todd" > wrote in message
>> ...
>>> Hi All,
>>>
>>> Something is wrong with my cauliflower mashed potatoes.
>>> Tastes metallic, like a bad drinking fountain (okay not
>>> THAT bad, but reminiscent). Would you guys mind looking
>>> of my recipe to see what I am doing wrong?
>>>
>>> Many thanks,
>>> -T
>>>
>>> Cauliflower Mashed Potatoes:
>>>
>>> 2 small heads org cauliflower
>>> Wash, pressure cook with 4 inches of water on high for
>>> 4 minutes, fast release, drain
>>>
>>> In the food processor with the blending blade (cream it):
>>> 2 T org onion powder
>>> 1 hint of org Garlic (it get super amplified!)
>>> 1 flat tsp pepper
>>> 2 tsp salt
>>> the cooked cauliflower, with as little water as possible
>>>
>>> In the pan, melt
>>> 1 cube butter
>>> 1 block cream cheese
>>>
>>> Return to the pan and mix together. Heat a little bit more
>>
>> I would cut the onion powder significantly. In fact, leave it out
>> the next time you make this. If the mash tastes better, you have
>> found the villain. It just sounds wrong. Everything else is a bland
>> flavor, 2T of onion powder is an avalanche.
>
> I will cut it to 1 tsp.
>
>>
>> Other question is why do you bother pressure cooking when
>> about the same time in a microwave will cook the cauliflower
>> without adding other variables and keep the veggie more,
>> as it were, pure.
>
> Because I never knew you could do that. How do you do it?
> Do you cover them? (Remember I don't know what I am doing
> and you kind of have to hand hold me through the process.)

Break your cauliflower into pieces (flowerlets) and put them into
a microwave-safe bowl. Add about 1/2 cup of water, cover the
bowl loosely to prevent splatter. Cook on high for a test period,
say 4 minutes. See how the cauliflower feels to you. If too hard,
put back in for about 30-second increments. If too soft, cook it
30-seconds less next time. For your purposes it would be difficult
to get it too soft. Voila! you have calibrated your microwave for
cauliflower. BTW it is said that a vegetable's best friend is the
microwave. Do a Bing or Google on "microwave cauliflower" to
get a feel for how others do this, you can learn a lot from the
different approaches.

pavane

On 06/22/2013 06:22 AM, pavane wrote:
>> Because I never knew you could do that. How do you do it?
>> Do you cover them? (Remember I don't know what I am doing
>> and you kind of have to hand hold me through the process.)
>
> Break your cauliflower into pieces (flowerlets) and put them into
> a microwave-safe bowl. Add about 1/2 cup of water, cover the
> bowl loosely to prevent splatter. Cook on high for a test period,
> say 4 minutes. See how the cauliflower feels to you. If too hard,
> put back in for about 30-second increments. If too soft, cook it
> 30-seconds less next time. For your purposes it would be difficult
> to get it too soft. Voila! you have calibrated your microwave for
> cauliflower. BTW it is said that a vegetable's best friend is the
> microwave. Do a Bing or Google on "microwave cauliflower" to
> get a feel for how others do this, you can learn a lot from the
> different approaches.
>
> pavane

Thank you!